Navigation Menu: Social Icons

Vegan Snickers Energy Balls

These Vegan Snickers Energy Balls are made with a handful of healthy ingredients like rolled oats, dates, peanut butter, and dark chocolate.

Since everybody seemed to like my pumpkin seed butter and hemp energy balls so much, I thought I would up the ante with these vegan Snickers energy balls! The thing I love about these particular energy balls is that you would never know how good for you they really are. One bite, and you’ll be sent straight into peanut butter and chocolate-induced snacking bliss!

don’t snicker–make these balls!

I’ve playfully attached the name “Snickers” to these energy balls because of the candy bar that inspired them. I’m sure most are familiar with Snickers bars, but for those who are not, Snickers bars are pretty much candy bar nirvana, consisting of nougat, caramel, and peanuts enrobed in chocolate. I can’t remember the last time I had one, but I do remember how much I loved them. These energy balls remind me of Snickers, with their caramel-like dates, creamy peanut butter, crunchy peanuts, toothsome rolled oats, and dark chocolate coating! The best part? Unlike a real Snickers, you can go for a run or a workout after enjoying one or two of these without feeling sick!

how to make vegan snickers energy balls:

Blend together pitted Medjool dates, peanut butter, rolled oats, and salt in a food processor until a dough forms. Add the peanuts and pulse until chopped.

Roll the dough into balls and place them on a parchment paper-lined plate or cutting board.

Melt dark chocolate and coconut oil over low heat.

Dip each ball into the melted dark chocolate.

Place the balls back on the parchment paper-lined plate and place them in the fridge until the chocolate has hardened, 30 minutes.

Enjoy immediately or store them in an airtight container in the fridge or freezer!

I hope you love these vegan Snickers energy balls as much as I do! If you make them, leave a comment and rating below to let me know how you liked them. I really love hearing from you! And, if you’re on the ‘gram, post a photo and tag it @upbeet.kitchen and #upbeetkitchen.

Chocolate Coating

1/2 cup chopped dark chocolate or semisweet chocolate chips

1 tsp coconut oil

Instructions

Place the dates, peanut butter, rolled oats, and salt in a food processor and process until the mixture starts to stick together. This might take a couple of minutes. Next, add the peanuts and pulse them in until they are chopped.

Line a large plate or cutting board with parchment paper. Roll the dough into golf ball-sized balls.

Melt the chocolate and the coconut oil together in a small saucepan over low heat. Once melted, remove from heat.

Carefully dunk each energy ball in the melted chocolate. You can coat the entire ball, or half the ball. I like to mix it up! Lightly shake off any excess melted chocolate and place the balls back on the parchment paper.

Transfer the plate or cutting board to the fridge and refrigerate until the chocolate is firm, 30 minutes.

Enjoy immediately and store leftovers in an airtight container in the fridge or freezer.